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My review
Southwestern Quinoa Salad
Ashley Steele
"A healthy grain salad with lots of fresh flavor."
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Ingredients
1 h 25 m servings 195 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
- Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 195 calories; 9.8 g fat; 22.1 g carbohydrates; 6.3 g protein; 18 mg cholesterol; 197 mg sodium. Full nutrition
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Reviews
Read all reviews 104139 Ratings
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Most helpful positive review
3/22/2010
Great Recipe! I made this for 40 people, and it was a hit! The only thing I did differently was use 1/2 chicken broth, 1/2 water to cut down on the salt a bit.
Most helpful critical review
8/6/2010
Not as flavorful as I hoped that it would be.
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3/22/2010
Great Recipe! I made this for 40 people, and it was a hit! The only thing I did differently was use 1/2 chicken broth, 1/2 water to cut down on the salt a bit.
5/23/2010
This was very yummy, especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter, used water and 1 tsp kosher salt. I needed to make ahead so I used...
2/28/2010
I made using Kashi pilaf and didn't use chicken broth and I thought this was great. Making it for lunch. I didn't have adobo so looked up recipe for it and made it from scratch.
6/13/2011
This is a keeper and will go into my regular rotation. BEWARE - start with less lime and then adjust the dressing a little at a time. I did use olive oil instead of butter and diced red and ye...
6/22/2010
Loved this salad! I didn't have adobo, so I made my own (garlic powder, onion powder, oregano, cayenne). I didn't have a tomato on hand, but it was great w/out it!
9/16/2011
So easy and tasty. I used red quinoa which makes the presentation very beautiful. I omitted the cheese, but added in a fresh jalapeno to my sautee mix. Finally, I made a wrap with the quinoa sal...
4/5/2011
My husband requested this salad as a side to go with mesquite grilled chicken and zucchini. Obviously, it made quite an impression on him, which is a compliment to the author of this recipe! I ...